So, today I thought I would change things up a bit and link up with Lauren @ the little things we do.
1. One thing I plan on doing to relax this weekend is Honestly, I don't know how much relaxing is in the cards for me this weekend, but if I get time I'll probably pop some popcorn and watch a scary (ish) movie .
2. A big pet peeve of mine is I kind of have lots of pet peeves. I guess that makes me peevish... (Just busting out that AP English vocab I rarely use.) I super hate it when people say "Congrats" instead of Congratulations. I mean, if you're actually happy for them, can't you muster the remaining syllables? Just sayin'.
3. I am really loving Lucy Schwartz. She's my new music crush.
4. The rain is Awesome! That is, until it starts raining for weeks without stopping, because then it drives me bonkers. But half the time I hardly notice it, which is good, since I live in Portland.
5. My favorite girly indulgence is Perfume. I might wear yoga pants 3/4 of the time, but I almost always wear perfume. Makes me happy.
6. A song I always get stuck in my head is Pumped Up Kicks. It's stuck in your head now, too, isn't it. (PS: sorry...)
7. The best cure for stress is Baking. Then eating what I baked. While taking a bubble bath.
You know what else helps with stress? Soup.
And in that spirit, I give you Winter Squash Bisque. It is a favorite around here, and lovely for fall. It's a great way to get in some squash, which is great for you, it comes together so quickly, and it brings in some perfect-for-fall spice with curry, allspice, and ginger. We love it with a little coconut milk, but you can use a splash of cream, too.
Winter Squash Bisque
adapted from Sophistimom
2 Tbsp. butter
1 large shallot, finely chopped
1/4 tsp. curry powder
1/4 tsp. allspice
1/4 tsp. ground ginger
pinch of cayenne pepper
2, 14 oz. cans winter squash puree (butternut squash, or even pumpkin) -- or 3 c. homemade puree of any winter squash -- butternut, acorn, jester, or kabocha (takes about 2 squash, depending on the size)
1/2 c. apple cider or white grape juice
1 large, ripe pear or apple, peeled and chopped into 1/2 inch pieces
2 c. chicken or veggie stock
1 large sprig of fresh sage
salt and pepper to taste
2-4 tablespoons heavy cream, evaporated milk, or light coconut milk (canned)
Over low heat, melt butter in the bottom of a large pot. Sauté shallot in butter until tender, about 8-10 minutes. Stir in spices and pear/apple and cook for a minute more.
Stir in squash, juice, and chicken stock. Bring to a boil. Reduce to a simmer and toss in sage. Simmer for 10 minutes, or until the pear/apple pieces are tender.
Remove sprig of sage. Add salt (1/2 tsp. is probably a good amount to start) and pepper to taste. Stir in cream/coconut milk. Serve.